Has anyone got any tasty veggie recipes?

Question

My son is vegetarian and i always seem to give him the same things. any ideas?

Answer 1

Try the following
Vegetarian 'Sausage Rolls'

6 oz (175g) butter
8 oz (225g) plain flour
pinch salt
beaten egg to glaze

For the filling:
10 oz (275 g) fresh breadcrumbs
8 oz (225 g) mature Cheddar cheese, grated
1 large onion, grated
3 tablespoons thick double cream
1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
1½ level teaspoons mustard powder
pinch cayenne pepper

salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425°F (220°C).

For the pastry, the butter needs to be rock-hard from the fridge, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes. Meanwhile, sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with. Then dip the fat in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate.

At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of butter with flour until the mixture is crumbly. Next, add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Put the dough into a polythene bag and chill it for 30 minutes in the fridge.

For the filling, simply place all the filling ingredients in a mixing bowl, season well and mix very thoroughly.Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it's sticky, sprinkle on some flour).

Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes. Snip each one on the top in three places with the end of some scissors, then brush with beaten egg. Repeat all this with the other portions of filling and pastry. Bake, on greased baking sheets, on the top shelf of the oven for 20-25 minutes. Then leave them to cool on a wire rack before storing in an airtight tin

or Courgettes and Tomatoes au Gratin
4 medium courgettes, sliced but not peeled
4 large tomatoes, skinned and sliced
2 tablespoons olive oil
1 large clove garlic, crushed
4 oz (110 g) Mozzarella or Cheddar cheese, cut into slices
4 level tablespoons grated Parmesan
1 level tablespoon fresh torn basil
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).

If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.

or Vegetarian curry
4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
For the curry sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/½ pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Method
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for 5 minutes more.
4. Season to taste.
5. Add a swirl of dairy or soya natural yoghurt and serve with cooked rice.

or Stuffed aubergines

4 medium-sized aubergines
175g/6oz onions, peeled and finely chopped
175g/6oz mushrooms, wiped and finely chopped
175g/6oz cheddar cheese, grated
2 tsp fresh marjoram, finely chopped, or 1 tsp dried marjoram
1.25g/¼tsp cayenne pepper
2 eggs
salt and freshly ground black pepper
extra oil for brushing filling
1 quantity savoury brown sauce

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the aubergine in half lengthways, taking care not to split the skins and leaving a shell ½cm/¼in thick.
3. Blanch the shells for 5 minutes in boiling water.
4. Now prepare the onions, mushrooms and cheese and mix them altogether in a large bowl. Mix in the chopped aubergine flesh, marjoram and cayenne pepper.
5. Beat the eggs and add to the aubergine filling, mixing them in thoroughly. Then season to taste.
6. Pile some filling into each of the aubergine shells and lay them in a lightly oiled oven-to-table dish.
7. Pour in the savoury brown sauce and brush the filling with some extra oil.
8. Cover the dish with foil or a matching lid and bake for 40 minutes or until the shells are tender and the topping is dark brown.
9. Serve straight away.

or Sussex mushroom pasties

1 quantity of wholewheat flaky pastry
1 tbsp oil
450g/1lb onions, peeled and finely chopped
1 clove garlic, crushed
225g/8oz mushrooms, wiped and sliced
2 tsp dried mixed herbs
1.25g/¼tsp cayenne pepper
salt and freshly ground black pepper
2 hard-boiled eggs
beaten egg and salt for glazing

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil and gently fry the finely chopped onion and garlic for 3 - 4 minutes.
3. Add the mushrooms, herbs and cayenne pepper and cook these over a gentle heat in a covered pan for 10 minutes.
4. Then remove the pan from the heat.
Shell the hard boiled eggs and chop the whites coarsely.
5. Mash the yolks into the mushroom mix. Then add the chopped whites.
6. Season the mixture to taste and let it cool completely.
7. Roll out the flaky pastry and cut it into 8 circles the size of a saucer.
8. Brush the edges of each round with beaten egg then spoon 15-30g/1-2 tbsp of filling onto each and seal them up.
9. Brush the outsides with extra egg and pierce a hole in the top to allow the steam to escape.
10. If you have time, put the pasties in the refrigerator for 30 minutes before cooking as this gives the pastry a chance to rest and the end result will be better.
11. Then bake the pasties in the oven for 15 to 20 minutes.
12. Serve hot or cold

Answer 2

this is good...I don't use the kitchen bouquet or picquante sauce though...
VEGAN CHILI RECIPE:

Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

This recipe for Vegan Chili serves/makes 4

Answer 3

My mom likes to make baked veggies.....Many different kinds of veggie cut up to small, bit sized pieces, toss in a bowl with a little oil, any kind will do. Toss with 2-4 cloves of minced garlic, depending on how much you like. Bake for 20-30 minutes at 350 F. They are very good.

Answer 4

Hi, how about:
Stirfry with all his favourite Veggies, to make it more interesting add some fresh herbs,of your own choosing, put a veg stock cube in for some moisture boil some pasta either mix all together or place Veggies on top of pasta,

Or you could do a Veggie stew,

Potatoes, Carrots, Swede Parsnip, fry off in small amout of oil in large pan, add Veg stock cube & some herbs, simmer until soft, serve with some crusy bread.

Answer 5

Zucchini Potato Pancakes

1 medium zucchini
1 cup refrigerated hash brown potatoes
4 green onions
1 egg
1 tablespoon flour
1/2 teaspoon seasoned salt
1/4 cup canola oil
sour cream

Shred (rinsed) zucchini coarsely, discarding stem end, and then measure 1 cup. Place in medium bowl with hash browns. Chop (rinsed) green onions into 1/4-inch pieces, including up to half of green tops (about 1/4 cup). Add to zucchini mixture with egg, flour and seasoned salt; mix well.

Preheat large sauté pan on medium-high heat 2–3 minutes. Add oil; scoop mixture into four patties and place in pan. Cook 2–3 minutes per side until golden brown. Drain on paper towel. Serve with sour cream.

Answer 6

Try roasting vegetables with a mixture of Sunflower Oil liquid honey and Dijon poured over them for example,

one medium onion coarsely chopped,
one sweet potato (yam) cut into chunks
1 quarter (you can buy them in quarters) pumpkin cut up,
half and aubergine (egg plant) in chunks,
2 medium carrots in chunks
half a bell pepper(capsicum) de-seeded and in chunks
garlic to taste
Mix a cup of oil with a large spoonful of Dijon and liquid honey pour over and toss to make sure everything is coated then put in a baking tin and into a preheated oven (200 c) for about and hour. . when the carrot chunks are cooked everything else will be.

If you are not vegetarian enjoy this with a good thick slice or baked ham (cold)

Answer 7

These always went down well with the vegetarian visitors to The Hanson's

Mixed Spring Vegetables

3/4 Pound Baby Carrot (about 30) trimmed and peeled
3/4 Pound Baby Turnips (about 24) trimmed, or 1 pound turnips, peeled and cut into pieces
3/4 Pound Haricots Verts (thin green beans) trimmed
3/4 Pound Baby Pattypan Squash (about 30) trimmed
Cup Unsalted Butter
2 Tablespoons Minced Fresh Chives, or to taste

In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender,and transfer them to a large bowl. In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl. In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl. In a large frying pan melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.

Cauliflower Souffle

1 Cauliflower, medium, cut in florets
2 Tablespoons Butter
2 Tablespoons Flour, all-purpose
1 Cup Milk
Salt and Pepper
Ground Nutmeg
4 Egg, separated
1 Cup Cheddar Cheese, grated sharp

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.

JHG

Answer 8

fry onions cut into slices, add green pepper all colors u got ,a bit of garlic fried one by one in a ltl olive oil, then add mushroom n if u like some tomato sauce

Answer 9

How does he feel about mushrooms? You can buy dried toadstools and other fungus in Asian foodstores, just put them in lukewarm water for about 20 minutes and add them to you pasta sauce perhaps, or chop them up into an omellette, or that risotto al fungi dish .... you can also add them to meat dishes, but that isn't your question, but you might like to file it away for future reference!

Answer 10

The best recipe website on the planet (I think) is the FoodNetwork. They have more fantastic recipes for veggies than you will ever be able to try!

Answer 11

T Bone steak with pepper sauce and tell him to give his head a shake